Scottish Oat & Raspberry Parfait | Cranachan
This is a delicious Scottish no-bake dessert called cranachan. It is layered like a parfait with oat and whisky-infused whipped cream, fresh raspberries, heather honey, and a fresh raspberry sauce. This dessert is perfect for summer when raspberries are in season but is also an integral part of the Scottish Burns Night supper on January 25, when Scots pay tribute to their beloved poet Robert Burns.
Ingredients
Method
- Using a fine mesh sieve, push half of the fresh raspberries through the sieve into a bowl to strain out the seeds and pulp. You should be left with a generous amount of fresh raspberry juice.
- Pour the juice into a small saucepan over low heat and whisk in the sugar. Heat just until the sugar is dissolved. Taste to make sure the sugar amount is to your liking, adjust accordingly. Pour the hot juice into a bowl to cool to room temperature (or chill in the fridge).
- Toast the oats in a saucepan over medium heat. Stir often to keep oats from burning. The oats are done when they are golden and fragrant. Cool the oats on a plate before using.
- Beat the whipping cream until soft peaks form. Add in the honey and scotch whisky. Beat another minute or two until fully combined. Taste and adjust honey and whisky according to your taste.
- Set up an assembling station with whipped cream, fresh raspberries, raspberry sauce, toasted oats, and extra honey. Assemble each glass in this order — whipped cream, oats, fresh raspberries, raspberry sauce, a drizzle of honey, and repeat until the glass is full. This recipe should make 4-6 glasses of cranachan depending on the size of the glasses.
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